Milk Bread

Method

1. In a bowl, combine lukewarm milk, sugar, and instant yeast. Mix well and let it sit for 5-10 minutes until slightly foamy.
2. Take a bowl, add all-purpose flour (maida), butter and salt to it & mix yeast water and knead to form a rough dough. Knead the dough until it becomes soft and smooth. If the dough feels dry, add a little warm water as needed. Shape the dough into a loaf, small rolls, or place it into a bread tin.

   Our tip The dough starts sticky; keep kneading rather than adding flour, which makes the bread dense. After about 10 minutes, a small piece should stretch thin enough to see light through without tearing.

3. Cover the dough and let it rest in a warm place until it doubles in size OR move the SmartSwitch to Cooker mode and select prove & set time for 1 & ½ hour.

   Our tip If you use ProveProof, do step 4 first and prove the tin on the crisper plate, so the dough stays moist and is ready to bake. It's risen enough when a floured finger leaves a dent that fills back slowly.

4. Take the combi pan and pour 300 ml1¼ cups water into it. Place the crisper plate over the pan.
5. Place the dough tin on the crisper plate. Brush the top with egg white or milk for a shiny golden crust.
6. Move the SmartSwitch to Cooker mode and select Combi Bake mode. Set the temperature to 160°C320°F for 25 minutes. (There will be a preheat window of about 10–15 minutes.)
7. Press Start and bake until the bread turns golden brown and fully cooked.

   Our tip Tip the loaf out and tap the base: it should sound hollow. A thermometer pushed into the middle should read about 88°C190°F.

8. Remove the bread from the pan and cool completely before slicing and serving.